Volume 3, Issue 12, December – 2018 International Journal of Innovative Science and Research Technology ISSN No:-2456-2165 Development of Steam Cooked Porridge cake

1Ruchi Sharma, 2Mandeep Sharma, 3Shefali Dhiman, 4Ankita Nigam 1Shoolini University, Solan, Himachal Pradesh (India) 2Guru Nanak Dev University, Amritsar, Punjab (India) 3Panjab University, Chandigarh (India) 4Panjab University, Chandigarh (India)

Abstract:- Cakes are popular bakery products consumed and packaging (Fast,1987). Porridge can be used as good by nearly all because of their ready to eat nature, vehicle to improve nutritional composition and enhance affordable cost and appreciable shelf-life. These appeal. Hence, the present investigation was proposed to products are generally high in sugar and fat contents, introduce a new Ready-To-Eat product i.e. wheat porridge there by making them unfit for health conscious cake using Steam cooking. population groups. Replacement of sugar in such products with jaggery is a need of hour. The research II. MATERIALS AND METHOD was carried out at different stages: cake with no porridge(control), 50:50(50% maida & 50% Wheat flour, porridge, jaggery, butter, baking powder, porridge),60:40(60% porridge & 40% maida),40:60 baking soda were procured from the local market of (40% porridge & 60% maida ), 70:30(70% porridge & Chandigarh. Chemicals used were of analytical grade 30% maida), 80:20(80% porridge & 20% maida) to obtained from Hi-media, Mumbai, Central Drug House, develop wholesome and nutritious cake of which the New Delhi. ratio which gain maximum acceptability level on the basis of sensory evaluation was 70:30. The use of  Preparation of Cake porridge in cake resulted in increase in fiber content and All the raw material was properly measured according ash content , decrease in fat content. to the ratio required in cake. The refined flour were sieved through fine sieves to avoid the dirt and unwanted particles. I. INTRODUCTION The weighed jiggery, milk and melted butter were beaten properly using beater for 10 min. The porridge was boiled Cakes are popular and are associated in the consumer’s with water in a pressure cooker for about 20 min. It was mind with a delicious sponge product with desired further processed by addition of weighed maida, porridge, organoleptic characteristic (Matsakidor et al.,2010). Not jaggery, dark chocolate, baking powder, baking soda and only wheat flour but also other flour types have been again proper mixing was done for 10 min. The batter investigating for developing cakes of lower cost & better obtained was poured in greased baking pan and even settling quality in terms of consumer acceptance (Turbai et al.) was done using spreader. After the settling of batter it was Dietary fibre is not only used for its nutritional properties, baked inside a cooker by removing the whistle for 40- but also for its functional and technological properties and 50min. 25-30 g/day has been recommended. Dietary fibre inserted into bakery products provides benefits on the health of heart,  Formula for Preparation of Porridge Cake gastrointestinal pain, prevent constipation, reduce fat In formulating the cake, five different types of cake absorption from digestive tract as well as favouring the were prepared by using different ratios of porridge and absorption of toxins(Cristina et al.,2016). maida. The quantity of other ingredients such as butter, jaggery, dark chocolate, baking soda, baking powder was Porridge is one of the important processed foods made kept in same proportion. from grains. It was a traditional food in most of Northern Europe but its growing popularity has made it truly a healthy food worldwide. It was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavour. Wheat porridge which is a good source of protein(14.6 g) , dietary fibre (2.3 g), fat (2 g) , carbohydrates(79.8 g) which lowers the cost and improve the quality of cake (Eapen, 2017). Porridges are used as breakfast foods for adults as well as complementary foods for infant and are also dietary adjuncts for convalescents (Michaelsen, 1998; Ojijo and Shimoni, 2004) and made by boiling oats or sometimes another cereal in water, milk, or both. In addition to oats, cereal meals used for porridge include rice, wheat, barley and corn (Gandhi and Singh, 2015). Acceptability and nutritional attributes are frequently enhanced by added ingredients and sophisticated processing

IJISRT18DC27 www.ijisrt.com 135 Volume 3, Issue 12, December – 2018 International Journal of Innovative Science and Research Technology ISSN No:-2456-2165 Ingredients Control Cake Cake Cake Cake Cake (40:60) (50:50) (60:40) (70:30) (80:20)

Porridge(g) - 40 50 60 70 80 Maida(g) 100 60 50 40 30 20 Butter(g) 60 60 60 60 60 60 Jaggery(g) 50 50 50 50 50 50 Baking soda(tsp) 1 1 1 1 1 1 Baking powder(tsp) ½ ½ ½ ½ ½ ½ Dark chocolate(g) 50 50 50 50 50 50 Milk(ml) 40 40 40 40 40 40 Oats(g) 20 20 20 20 20 20 Table 1:- Different Formulations Tried

III. SENSORY ANALYSIS

A sensory evaluation was done using Hedonic scale in order to know and choose one most suitable Cake. A selected panel of ten untrained panelists was asked to evaluate and grade the four formulations. On the whole the preparation which was made using 70 gm of porridge and 30g of maida was liked by almost all the members.

Quality parameters Control Cake Cake Cake Cake Cake (40:60) (50:50) (60:40) (70:30) (80:20)

Appearance 9 7 6 8 8 5 Flavour 8 8 7 6 8 7 Texture 8 6 4 6 7.5 6 Overall acceptability 8.3 7 5.5 6.6 7.6 6 Table 2:- Sensory Analysis

 Evaluation of physico-chemical properties of cake The cakes were analyzed for their proximate parameters like moisture, fat, dietary fibre and total ash following the procedure given in (AOAC 2000).

Fig 1:- Porridge Cake

Sample Moisture(%) Ash(%) Fat(%) Dietary fibre(%)

Control 19 7.8 13.2 10.2

Porridge cake 23.3 12.6 9.90 22.17

Table 3:- Chemical Composition of Control and Porridge fortified Cake (g/100g).

IJISRT18DC27 www.ijisrt.com 136 Volume 3, Issue 12, December – 2018 International Journal of Innovative Science and Research Technology ISSN No:-2456-2165 IV. CONCLUSION

The porridge cake prepared in the concentration of 70:30 had good acceptability with increase in fibre content and ash content.

REFERENCES

[1]. M.C Cristina, M. Adrian , I.L Mirabela, M. Alina, P. Vasile. 2016.Dietary fiber role and place in baking. Agricultural Food Engineering 9:(58). [2]. AOAC. (2000) Official methods of analysis of AOAC. International 17th edition; Gaithersburg, MD, USA Association of Analytical Communities. [3]. R.B. Fast .1987. Breakfast cereals: processed grains for human Consumption.Cereal Foods World.32(3):241– 244. [4]. N. Gandhi and B. Singh. 2015. Study of extrusion behaviour and porridge Making characteristics of wheat and guava blends. J.Food Sci Technol. 52(5): 3030–3036. [5]. K.F. Michaelsen 1998. Complementary feeding: A global perspective. Nutrition 14:763-766. [6]. N.K.O Ojjio, Shimoni E. Shimoni . 2004. Rheological properties of fermented Finger millet (Eleucinecoracana) thin porridge. Carbohydrate polymers.56: 235-242.

IJISRT18DC27 www.ijisrt.com 137